2 Tbsp whole butter, plus extra for frying
2 oz diced shallot
2 oz diced celery
8 oz scallops
4 oz heavy cream
8 oz egg white (approximately 8 egg whites)
6 oz quinoa, cooked
16 oz lump crab
1 oz lemon zest
2 oz chopped chives
fresh basil and lemon zest for garnish
8 oz ramps, cleaned and roughly chopped
6 oz olive oil
1 oz pine nuts
1 oz crushed garlic
2 oz grated Parmesan cheese
For the crab cakes: In a sauté pan over medium heat, melt whole butter and sweat the shallots and celery until just cooked. In a food processor purée scallops and heavy cream until thick and well combined. In a separate bowl, mix together all ingredients except egg whites. Whip egg whites until they form stiff peaks and gently fold into crab cake mixture. Form into 3-ounce balls. Lightly coat a nonstick pan with whole butter. Allow butter to brown slightly. Sear the cakes in pan until lightly golden brown on both sides.
For the pesto: Mix all ingredients except Parmesan cheese in food processor until well combined, being careful not to heat up by over-mixing. Fold in cheese.
To serve: Place three crab cakes on a plate and top with pesto, fresh basil, and fresh lemon zest.